A very flavorful stock which can used for a variety of soups, braises, stir fries, or sauces.Servings: 16Yield: 1 gallon
IngredientsFirst day5poundsbeef soup bones (2 to 3 inch cut)2gallonswater, (more water as needed - see below)3eachgarlic cluster, … [Read more...]

Korean Anchovy Broth
멸치 국물
This fish-based broth is the traditional base for Korean soups and stews. Although meat broth has become more popular in recent years, this anchovy soup stock is still a staple in Korean cooking. It doesn't have a strong fish odor, but adds a deep and savory element when used in cooking Korean soups and stews.Servings: 10Yield: 10 … [Read more...]

해물국물
This stock can be used as a base for any mixed seafood soup, stew, or braised dish. Make ahead and freeze for future use.Servings: 6Yield: 6 cups
Ingredients6cupswater1dozenfresh mussels5 to 12shrimp shells (more or less depending on size)1/2ozdried kombu … [Read more...]